Mustard-Glazed Fresh Ham with Cider Sauce

Cracklings, crunchy pieces of crisp, roasted pork skins, are a southern treat. If you want to try them, follow our directions in this recipe and cook them right along with the roast.

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Yields:
1

Prep Time:
0
hours
20
mins

Cook Time:
5
hours
0
mins

Total Time:
5
hours
20
mins

Ingredients

1
whole pork leg

1
tsp.
Chinese five-spice powder

1/2
c.
packed brown sugar

1
tbsp.
dry mustard

1
tbsp.
Kosher salt

1
tsp.
coarsely ground pepper

1/4
tsp.
ground cloves

2 1/2
c.
apple cider

sprig rosemary

Directions

Preheat oven to 350 degrees F. With knife, remove skin from pork if any and reserve. Trim excess fat from pork; discard, leaving 1/4-inch-thick layer of fat. Place pork on rack in large roasting pan (17 inches by 11 1/2 inches). Insert meat thermometer into thickest part of pork, making sure thermometer is at least 1/2 inch from bone. If you like, for cracklings, sprinkle reserved pork skin with five-spice powder. Place skin, fat side down, in 15 1/2- by 10 1/2-inch jelly-roll pan; set aside.

In small bowl, combine sugar, mustard, salt, pepper and cloves. Rub sugar mixture on top and sides of pork, pressing lightly with hand so it adheres.

Roast pork and skin in same oven 4 to 5 hours (16 to 20 minutes per pound) or until meat thermometer reaches 160 degrees F and cracklings are browned and crisp. Internal temperature of pork will rise to 165 degrees F upon standing. (Meat near bone may still be slightly pink.)

When roast is done, transfer to warm, large platter; let stand 20 minutes to set juices for easier carving. Remove cracklings from pan and drain on paper towels.

Tips & Techniques

Roasting times for fresh ham can vary by as much as an hour, depending on whether the meat contains a basting solution or was previously frozen and has not completely thawed internally (although it may appear thawed on the surface). The best way to make sure any meat is cooked to the proper temperature is to use a meat thermometer.

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